PASTA WITH WILD BOAR SAUSAGE AND KALE

Pasta with Wild Boar Sausage and Kale image

Provided by Florence Fabricant

Categories pastas, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Previous Next

Ingredients

1 pound wild boar sausages
1 1/2 pounds fresh kale
4 tablespoons extra virgin olive oil
1 cup chopped red onion
3 cloves garlic, sliced
2 cups tomato purée
1/2 cup dry red wine
Salt and ground black pepper
1 pound orecchiette, strozzapreti or other small macaroni
Crushed red chili flakes to taste

Steps:

Quarter sausages lengthwise and peel off casing. Dice sausages. Trim heavy stems from kale and discard. Rinse, then chop kale leaves.
Heat 3 tablespoons oil in a 4- to 5-quart heavy skillet, sauté pan or casserole. Add onion and garlic and cook, stirring, over medium heat until softened. Add sausages and cook, stirring, until they begin to brown. Add about a third of the kale and when it has wilted, continue adding kale until all has wilted. Stir in tomato purée and wine. Simmer over low heat about 10 minutes, season with salt and pepper, cover pan and continue simmering.
Bring a large pot of salted water to a boil, add pasta and cook until al dente, about 8 minutes. Drain well and add to kale mixture. Add remaining olive oil and fold ingredients together. Add chili flakes and more salt if needed. Stir a few more times, then serve.

Nutrition Facts : @context http, Calories 690, UnsaturatedFat 20 grams, Carbohydrate 77 grams, Fat 30 grams, Fiber 9 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 936 milligrams, Sugar 10 grams, TransFat 0 grams